Arrange the parsnips, squash, and onion in a 4- or 5-quart slow cooker. Pour the cider over the vegetables and sprinkle with

Lay the chicken on the vegetables and sprinkle with the remaining 1/2 teaspoon rosemary, 1/2 teaspoon thyme, and 1/4 teaspoon salt. Cover and cook on low for 6 to 8 hours. Stir the spinach into the hot liquid until wilted.

Divide the vegetables among 4 soup plates. Top each with a chicken breast half and some sauce. Top each with 1/2 cup of the hot couscous.

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